Abstract
The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.
Highlights
Basil (Ocimum basilicum L.) is an aromatic herb of the Lamiaceae family and, over the past few centuries, there have been many cultivation records
These results are in agreement with literature reports where a variable response to salinity was observed when various basil cultivars were tested under the same conditions [21]
Plants of Red Basil and Bassilico Rosso cultivars subjected to salinity stress tended to accumulate free sugars and phenolic compounds as the main osmolytes to contribute to the overall plant antioxidant mechanism, whereas tocopherols and organic acids were negatively affected by salinity in all the cultivars
Summary
Basil (Ocimum basilicum L.) is an aromatic herb of the Lamiaceae family and, over the past few centuries, there have been many cultivation records Today, it still has a high commercial value for having multiple purposes, such as medicinal, nutrition, ornamental, cosmetics, religious and insecticidal or insect repellant purposes [1]. There is a growing concern with the nutritional and bioactive quality of food sources, while, at the same time, there are increasing environmental and economic concerns regarding sustainable crop management This paradigm forced us to find solutions that are both profitable, sustainable, ecological and nutritionally advantageous in a clearly expanding market through the use of simple and cost effective cultivation practices and the valorization of the existing genetic diversity that may increase the quality of horticultural products
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